Lemon Poppy Seed Bundt Cake (Printable)

Zesty lemon cake loaded with poppy seeds and topped with sweet cream glaze.

# What You'll Need:

→ Cake

01 - 3 cups all-purpose flour
02 - 2 tablespoons poppy seeds
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, at room temperature
09 - 1 tablespoon finely grated lemon zest (about 2 lemons)
10 - ¼ cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 cup sour cream, at room temperature
13 - ½ cup whole milk, at room temperature

→ Lemon Cream Glaze

14 - 1 cup powdered sugar, sifted
15 - 2 tablespoons fresh lemon juice
16 - 2 tablespoons heavy cream
17 - ½ teaspoon lemon zest

# How-To Steps:

01 - Preheat oven to 350°F. Thoroughly grease and flour a 10 to 12-cup bundt pan.
02 - In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter and sugar until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla extract.
05 - At low speed, alternately add the flour mixture and the combined sour cream and milk, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
06 - Pour batter evenly into prepared pan, smoothing the top. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
08 - Whisk powdered sugar, lemon juice, heavy cream, and lemon zest until smooth and pourable. Adjust consistency with more cream or sugar if necessary.
09 - Drizzle glaze evenly over cooled cake. Allow to set before slicing and serving.

# Expert Suggestions:

01 -
  • It stays moist and tender for days, getting even better as the flavors settle and deepen.
  • The glaze adds a professional bakery finish without any special skills, just a whisk and a steady hand.
  • One slice with a cup of tea feels like you've given yourself permission to pause for something good.
02 -
  • Room temperature ingredients are non-negotiable here; cold eggs and dairy won't emulsify smoothly into the batter and you'll end up with a dense, grainy cake that feels like a mistake.
  • The moment you see the toothpick, pull it out and check it immediately—every oven is different, and overbaking by five minutes turns springtime into a dry disappointment.
  • If your glaze pools or slides off, it means your cake wasn't completely cool when you poured it; patience before glazing is what separates good from bakery-quality.
03 -
  • For extra lemon punch without making the cake wet, add half a teaspoon of lemon extract to the batter alongside the vanilla.
  • If you don't have sour cream, Greek yogurt works as a direct substitute and adds a subtle tanginess that makes people ask what your secret is.

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